Spring Leek and Asparagus Quiche
For dough:
- 1 and 1/4 cup spelt flour
- 1/2 tsp salt
- 1/2 cup butter ( 3-4oz)
- 1/4 cup water
For the filling:
- 1/2 or 2/3 cup of milk
- 1/2tsp salt
- 1/4tsp ground nutmeg
- 4eggs
- fresh ground pepper
- 2tbsp fresh parsley chopped
- 2tbsp olive oil
- 230g/8oz grated Gruyere cheese or some soft cheese
- 2 leeks
- 10 spears asparagus
Let the food processor combine all the dough ingredients. Then grease the quiche tin, roll out the dough and place in into the tin. Let it cool in the fridge.
Preheat the oven to 170C/350F. Place the tin with the dough in the oven and bake for 15 minutes.
To prepare the filling, slice and wash the leeks. In a skillet heat the oil, add drained leeks. Slice the asparagus, let the tips aside since we will decorate the Quiche with them at the end. Add cutted asparagus and saute until softened and beginning to turn a light golden color.
In a medium size mixing bowl add milk, eggs, salt, pepper, nutmeg and fresh parsley. Grate the cheese and add about a half of the cheese into the bowl, mix it well. Place the other half of cheese into the bottom of cooled crust.
Then add leeks and asparagus.
And finally pour the filling mixture over the Quiche and decorate with the Asparagus tips.
Bake for about 35minutes.
